Jill’s Garden Tuna Pasta Salad with Dill

Prep Time:




  • 2 c. small, dried Rummo pasta
  • 1 – 7 oz. can oil-packed tuna
  • 1 c. finely diced local English cucumber
  • 1/2 small sweet local red pepper, diced
  • 1/2 c. fresh or frozen sweet peas, thawed and blanched
  • 2 green onions, finely sliced
  • 1 stalk celery, finely diced
  • 1/2 c. mayonnaise
  • 1 tbsp. chopped capers
  • 1 tbsp. lemon juice
  • 2 tsp. lemon zest
  • 1/3 c. chopped fresh dill
  • Salt and pepper to taste
  • 1 c. grape tomatoes quartered
  • Boston Lettuce
  • Lemon wedges for garnish


  • Sliced blanched snow peas
  • Sliced blanched asparagus
  • If you don’t like canned tuna, use salmon (add a bit of smoked salmon, too)

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  1. Cook the pasta in a medium saucepan of salted boiling water until al dente. Drain, rinse lightly and drain again. Let cool completely.
  2. Place the pasta in a large bowl add all other ingredients except the tomatoes, Boston lettuce and lemon wedges. Mix well. Season with salt and pepper to taste.
  3. Spoon pasta salad into Boston lettuce cups and garnish with tomatoes and lemon wedges. (Or line a bowl or platter with some of the greens and place the salad on top. Garnish with the tomatoes and lemon wedges or slices.)

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